12 lamb rib chops, 1inch/2.5cm thick
1 teaspoon olive oil per chop
1/2 teaspoon dried rosemary per chop
coarse salt
black pepper

Trim the excess fat from the edges of the chops. Rinse them and pat dry. Brush both sides of the chops with the olive oil. Sprinkle some dried rosemary, salt and pepper. Put the chops on the grill, over high heat with the lid open. If you get any flareups, move the chop to a cooler part of the grill until the flame dies down. Cook fpr approx. 5 minutes per side. Remove the meat from the grill, cover and let it rest for 5 minutes before serving.